Poached Artic Char With Fiddlehead Ferns And Exotic Mushroom Ragout
Poached Arctic Char with fiddlehead ferns and exotic mushroom ragout. Quick & flavorful recipe from Emeril Lagasse. Try it now!
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Cooking tools:
- Fish spatula
- Stove
- Skillet
- Saute pan
- Saucepan
- Pot
- Colander
- Mixing bowl
- Ice bath bowl
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Serving platter
- Kitchen scale
Ingredients
- 2 1/2 cups fish stock
- 1 1/2 cups dry white wine
- 6 slices lemon
- 4 whole black peppercorns
- 1shallot sliced
- 1 bay leaf
- 1 Sprig thyme
- 1/4 teaspoon salt
- Pinch cayenne
- 1 side of fresh Artic Char, about 2 - 2 1/2 pounds
- 1/2 pound fiddlehead ferns, rinsed and trimmed
- 4 tablespoons unsalted butter
- 3 tablespoons chopped shallots
- 1 teaspoon garlic
- 1 pound exotic mushrooms, wiped clean and tough ends removed, quartered
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon minced fresh parsley
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